This is a family favorite that mom made every year between Thanksgiving and Christmas. We were particularly fond of freezing the roll, but that is certainly not a requirement.<\/p>\n\n\n\n
Yield:<\/strong> 1 Roll 3 eggs (L) Preheat oven to 175\u00b0C \/ 350\u00b0F<\/p>\n\n\n\n Mix eggs and sugar until light and creamy (about 5 minutes). Add remaining ingredients (except nuts and powdered sugar) and mix until fully incorporated.<\/p>\n\n\n\n Line a jellyroll pan1<\/sup> with parchment. Spread batter evenly on parchment. Scatter nuts (if using) evenly on batter.<\/p>\n\n\n\n Bake until set; 15-20 minutes.<\/p>\n\n\n\n Remove from oven an allow to cool for 5-10 minutes. Meanwhile, lay out a clean kitchen towel on the counter and dust the towel lightly with powdered sugar.<\/p>\n\n\n\n Turn the cake out onto the towel. Carefully roll the cake up in the towel and allow to cool completely (min. 1 hour).<\/p>\n\n\n\n While cake is cooling make filling.<\/p>\n\n\n\n 125g powdered sugar Mix until smooth.<\/p>\n\n\n\n Unroll pumpkin roll in towel. Spread filling evenly on cake. Re-roll and chill.<\/p>\n\n\n\n 1<\/sup> A jellyroll pan is a baking sheet that is slightly smaller that a half-sheet pan. It measures ~25mm x 38mm, whereas a half-sheet pan measures ~31mm x 43mm. You can use a half-sheet pan, but will need to reduce the cooking time slightly (2-3 minutes).<\/p>\n\n\n\n 2<\/sup> Cream cheese (e.g. Philadelphia Brand) is recommended over Frischk\u00e4se, as it has a thicker, slightly drier consistency. If using Frischk\u00e4se, use a sieve to drain as much liquid as possible and increase the butter to 75g.<\/p>\n","protected":false},"excerpt":{"rendered":" Moist, thin pumpkin cake rolled up with a sweet cream cheese filling.<\/p>\n","protected":false},"author":1,"featured_media":603,"parent":73,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-601","page","type-page","status-publish","has-post-thumbnail","hentry"],"_links":{"self":[{"href":"https:\/\/ericscookbook.com\/index.php\/wp-json\/wp\/v2\/pages\/601","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/ericscookbook.com\/index.php\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/ericscookbook.com\/index.php\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/ericscookbook.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/ericscookbook.com\/index.php\/wp-json\/wp\/v2\/comments?post=601"}],"version-history":[{"count":1,"href":"https:\/\/ericscookbook.com\/index.php\/wp-json\/wp\/v2\/pages\/601\/revisions"}],"predecessor-version":[{"id":602,"href":"https:\/\/ericscookbook.com\/index.php\/wp-json\/wp\/v2\/pages\/601\/revisions\/602"}],"up":[{"embeddable":true,"href":"https:\/\/ericscookbook.com\/index.php\/wp-json\/wp\/v2\/pages\/73"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/ericscookbook.com\/index.php\/wp-json\/wp\/v2\/media\/603"}],"wp:attachment":[{"href":"https:\/\/ericscookbook.com\/index.php\/wp-json\/wp\/v2\/media?parent=601"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
Time:<\/strong> 1 hour<\/p>\n\n\n\n
200g white sugar
150g pumpkin pur\u00e9e
100g flour
1 tsp baking powder
2 tsp ground cinnamon
1 tsp ground ginger
\u00bd tsp ground nutmeg
\u00bd tsp salt
50g chopped nuts (optional)
powdered sugar<\/p>\n\n\n\nDirections<\/h4>\n\n\n\n
Filling<\/h5>\n\n\n\n
250g cream cheese2<\/sup>
50g butter
1\/2 tsp vanilla extract<\/p>\n\n\n\nNotes<\/h4>\n\n\n\n